Airy Ciabatta

Summary

Prep Time	30 mins
Cook Time	30 mins
Total Time	15 hrs
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the pre-dough:

200 ml water, lukewarm
400 g flour type 405
10 g fresh yeast

For the main dough:

Instructions

For the starter dough, knead all the ingredients in a large bowl. Let the pre-dough rise for at least 10 hours, so it is best to start the day before.
Mix the yeast for the main dough with the water and milk and let stand briefly, then add the flour and knead everything well. Knead in the well-done pre-dough and only add the salt and olive oil at the end. If the dough is still sticky or does not come off the mixing bowl well, add flour.
Shape the dough into 2 to 3 smaller loaves of bread and place in floured proofing baskets or on a baking sheet lined with baking paper. Dust again lightly with flour and let rise for another hour.
Preheat the oven to 180 ° C to 200 ° C fan-assisted air and, if you like, place a small bowl of water in the bottom of the oven. Bake the bread for 15 to 25 minutes, depending on the size.
Let the bread cool for at least 30 minutes after baking.

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